Valentine Roast Duckling with Raspberry Sauce

Valentine Roast Duckling with Raspberry Sauce

3 whole 4 1/2-5 lb. ducks
1 pkg. frozen raspberries, pureed
2 carrots, diced
2 celery stalks, diced
1 onion, diced
3 cloves garlic
2 bay leaves
1/2 c. tomato paste
1 tbsp. black peppercorns
1 c. sugar
5 tbsp. red wine vinegar
1 c. red wine
2 tbsp. shallots, chopped
Salt and pepper

Sprinkle some salt and pepper on the ducks and roast in a deep roasting pan for 1 hour 20 minutes. Let cool and debone the ducks, using the bones to make the sauce. Roughly chop the bones and brown for a few minutes in a stock pot. Add carrots, celery, onions and garlic and continue browning.

Then add tomato paste and mix it well. Add enough water just to cover the bones. Add bay leaves and peppercorns. Bring to a boil, skimming off the fat occasionally. Lower the heat to simmer until the volume
is reduced to half. Meanwhile, reduce the red wine with the shallots in a smaller pot until syrup consistency. Then add the duck stock through a strainer. Bring to a boil. Add the pureed raspberry and lower the heat.

In a shallow pan, caramelize the sugar with the vinegar and add to sauce. Adjust seasoning and thicken with cornstarch-water mixture. Strain the sauce.